White Sauce Powder, Chicken Spice, Honey & Soy Coat & Cook Sauce, Vegetable Spice, Garlic Pepper Seasoning,
You will need
4 chicken breast fillets
2 T (30 ml) Ina Paarman’s White Sauce Powder
2 t (10 ml) Ina Paarman’s Chicken Spice
1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce or Sticky Marinade
canola oil
3 leeks, trimmed, washed and sliced
1 punnet (80 g) sugar snap peas, cut in half lengthways
1 punnet (100 g) baby corn, cut in half lengthways
1 – 2 red bell peppers, cut into strips
1 punnet pok choy, quartered lengthways
200 g baby spinach
Ina Paarman’s Vegetable Spice
canola oil
3 cloves garlic, cut into slivers
1 T (15 ml) grated fresh ginger
1 – 2 small red chillies, finely sliced
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
200 g glass noodles or linguine
2 T (30 ml) canola oil
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning to taste
Instead of baby corn, cut the kernels from 1 – 2 heads of corn.
Method
Chicken
Slice chicken breasts across on the diagonal into 1 cm thick slices and place in a medium bowl.
Sprinkle over White Sauce Powder, Chicken Spice, 3 T (45 ml) Honey & Soy Sauce, and 2 T (30 ml) canola oil and toss to coat the chicken.
Vegetables
Prepare all the vegetables, place in a large bowl and toss with 2 T (30 ml) canola oil (keep the pok choy and baby spinach separate). Toss them with a little oil.
Put ¼ cup (60 ml) of water into a wok, bring to the boil and add the vegetables except the pok choy and spinach.
Cover with a lid and steam vegetables for 4 minutes. Decant the wilted vegetables into the mixing bowl. Season to taste with Vegetable Spice. Don’t wash the wok. Add pok choy and spinach and steam for 2 minutes. Season with Vegetable Spice and add to steamed vegetables in large bowl.
Cook the glass noodles according to pack instructions. Drain, return to saucepan and toss with oil and Garlic Pepper Seasoning.
Add 3 T (45 ml) of canola oil to the wok and heat on high.
Swipe chicken strips through the oil and arrange in a single layer around the sides of the wok. Cook undisturbed until undersides are browned. This can be done in two batches. Turn and move to middle section of the wok.
Add the aromatics and stir-fry together with chicken for another minute or two. Add Garlic Pepper Seasoning to taste.
Add the par-cooked vegetables and remaining Honey and Soy Sauce and noodles. Warm through and serve.
